Chestnut cookies are a crisp Japanese teatime treat made by combining chestnut purée with flour and butter and baking into small rounds. They pack easily into a lunchbox and can also be made in a dairy-free version.
Beat the softened butter with the sugar, then mix in the chestnut purée. Add the flour, cinnamon and baking powder, mixing without overworking, to form a smooth dough.
Scoop small balls of dough onto a lined tray, spacing them apart.
Bake in an oven preheated to 170°C for 18 minutes until the edges are just golden, then cool on the tray for 5 minutes before serving.
Do not overwork the dough, or the cookies will turn hard. Do not overbake; take them out once the edges are just golden, since they keep cooking a little after leaving the oven. Allergens: contains gluten (flour), milk and dairy (butter).
Replacing the butter with coconut oil gives a dairy-free version; the texture turns slightly more crumbly.
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